Grilled Nectarine & Chicken BLT Salad with Tahini Balsamic Dressing
Prep time
Cook time
Total time
Serves: 2
  • 2 small palm-sized cooked organic chicken breasts, diced (bake or grill as preferred)
  • 4 cups chopped romaine lettuce
  • 1 avocado, peeled, pitted, and diced
  • 3 cocktail tomatoes, quartered
  • 3 strips cooked organic grass-fed beef bacon (nitrate free, if possible), crumbled
  • 2 nectarines, pitted and sliced
  • 1 tsp olive oil
  • Dressing:
  • 2 tablespoons balsamic vinegar
  • ½ tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon tahini
  • 1 tablespoon water
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  1. Pre-cook the chicken and the bacon ahead of time and set aside.
  2. Heat the grill and reduce to low.
  3. Drizzle the sliced nectarine pieces with 1 tsp olive oil and place on the grill, not over direct flame for 3 minutes, then flip each piece and grill 2 more minutes. (each piece should be warmed and slightly soft with grill lines, but not overcooked so they are falling apart, keep a close eye on them as they are grilling!)
  4. While the nectarine is grilling prepare the salad.
  5. Add the romaine to a large bowl, top with the diced avocado, sliced tomato, chopped chicken, crumbled bacon, and once grilled, the nectarine pieces.
  6. Whisk the dressing ingredients vigorously in a small bowl and drizzle over the salad.
  7. Divide the salad between two bowls/plates and enjoy!
Nutritional Information
Serving size: ½ recipe Calories: 434 kcal Fat: 18g Carbohydrates: 37g Fiber: 9g Protein: 35g
Recipe by Nutrition in the Kitch at